Kris lloyd Jersey Brie

Kris Lloyd Artisan brie is a french style cheese from Jersey cow milk, sourced from the Adelaide Hills.

They make the Brie Style cheeses completely by hand, cutting the delicate curds into large cubes before working them down to smaller pieces by gentle stirring. Once ready we hand ladle into warm hoops.

The cheese is turned every second day until the cheese makers are happy with the bloomy white mould rind cover. At this point we introduce a coating of ash, this gives the cheese an extra savoury note and looks spectacular.

As the protiolitic activity (ripening process) occurs the cheese will begin to breakdown as all good Brie should. It will intensify as the cheese ages. Eat young if you want a milder cheese otherwise let it get funky and experience a truly fabulous representation of a traditional Brie.

The unique flavour and development of the Brie is influenced by the co-existence of different moulds on its surface. These moulds ripen the cheese from the outside to the centre over a period of about six weeks from the make date.

When the cheese is ripe it is soft and creamy in texture and develops rich complex “farm yard” and mushroom characters.